Add a Japanese flavor to your breakfast with these moist and delicious Red Bean Pancakes. If you love sweet red bean paste (anko) like I do, then you‘ll enjoy this new red bean treat! It‘s great as a snack, too.
Add 1 cup sweet red bean paste (anko) and 2 Tbsp water to a small saucepan and simmer until the paste loosens up. Turn off the heat and let cool.
To Make the Pancake Batter
In a large bowl, whisk together ¼ cup sugar and 2 large eggs (50 g each w/o shell). Then, add 1 cup whole milk, 1 tsp pure vanilla extract, and the red bean mixture.
Add 2 cups all-purpose flour (plain flour), 1 tsp baking powder, and 1 pinch Diamond Crystal kosher salt in a fine-mesh sieve and sift over the mixing bowl. Mix well to combine but do not overmix, which will develop gluten and cause a tough pancake texture.
To Cook the Pancakes
In a nonstick frying pan, heat ½ Tbsp butter on medium heat. Pour a ladleful of the mixture on the pan and cook until you see bubbles form on the pancake. Then, flip over and cook until both sides are nicely golden brown. Continue to make pancakes with the rest of the batter and butter.
To Serve and Store
Serve immediately. You can sprinkle with confectioners’ sugar or top with maple syrup and fruits of your choice. I usually add with just maple syrup as the pancakes are already sweet. To save for later, wrap 2 pancakes in a single layer with aluminum foil and put it in a freezer bag. Store in the freezer for up to a month. Use the oven toaster or oven to reheat before you serve.